Cabbage Chana Dal Porial
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Cabbage Chana Dal Porial

A tasty side dish made with cabbage, soaked chana dal, fresh coconut and spices that goes well as a side with rice or chapathi.

Course Side Dish
Cuisine Indian
Keyword Cabbage, Chana Dal, Porial
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author Senthil Sadasivam

Ingredients

  • 1 lb Cabbage chopped
  • 1/2 cup Chana dal soaked 2 hrs
  • 1 tsp Mustard seeds
  • 1 tsp Urad dal
  • 1 Red chili
  • 1 sprig Curry leaves
  • 1/2 cup Onion chopped
  • 1 Green chili chopped
  • 1/4 cup Tomato (optional) chopped
  • 1 tsp Chili powder
  • 1 tsp Coriander powder
  • 1 tsp Turmeric powder
  • 1/4 cup Coconut paste or grated
  • 1/4 cup Coriander leaves chopped
  • Salt to taste
  • 1 tbsp Oil

Instructions

  1. Chop cabbage into very thin strips or small tiny squares (your preference).

  2. Heat oil in a pan, do tadka with mustard seeds, urad dal, red chilies, curry leaves.

  3. Add chopped onion and fry for couple of mins till it sweats (no need to brown it). Add chopped green chilies and tomatoes and fry for few mins until the tomato is mashed well.

  4. Add soaked chana dal, 1/2 cup water, spice powders (chili, coriander, turmeric), salt and mix well and cover and cook for about 10 mins (opening and stirring in between) until the chana dal is about 90% cooked.

  5. Add chopped cabbage, mix well with cooked dal and cover and cook in low flame for about 5 mins until the cabbage is cooked. When cooking cabbage (or any vegetable), I do not like if the vegetable is overcooked and mashed so I stop the cooking process when the vegetables are just about cooked, and still retain their shape and taste (and nutrients too!).

  6. Add coconut paste (or grated coconut) and give a good stir. Check and adjust salt level if needed.

  7. Garnish with chopped coriander leaves (optional).

Recipe Notes